Food + Drink

Fabulous Foodie: Lobster, Fettuccine, and Cognac Coral Butter Sauce

2 Sep , 2016  

Here at Grace Hotels…we think that everyone should have that one showstopper which tests your culinary capabilities and is a crowd-pleaser at any dinner table. Step forward…steamed lobster nestled on fettuccine with Cognac coral butter sauce! Created by Derek Bissonnette, Executive Chef at The White Barn Inn.

 

Ingredients (serves 4) 

4 x 1.5 Pound Lobster

1 lb. Fresh Fettuccine

0.5 lb. Carrots

2 oz. Snow Peas

0.5 oz. Ginger, blanched

0.5 lb. Butter, unsalted

0.5 cup. Heavy Cream

1 cup. Lobster Stock

0.5-cup. Cognac

2 Tbsp. Butter

1 Tbsp. Virgin Olive Oil

Season to taste.

 

Method

Steam the lobster for 9 minutes and refresh in ice salted water. Break out the meat from the shell (we recommend breaking with a hammer or a pair of crackers) reserving all meat and all blue coral. In a thick bottom pan reduce the cream, cognac and lobster stock by half. Whisk in the cold diced unsalted butter and reserved lobster coral. Strain, season and keep warm.

Cut the snow peas, carrots and ginger into fine strips. Cook the ginger by bringing it to the boil in cold water 3 times draining it each time it boils and re-boiling in fresh water each time. Cook carrots for two minutes in boiling salted water and the snow peas and cook for a further minute. Drain and mix in the ginger, butter then season to taste. Cook the fettuccine in salted boiling water. Drain and mix with the olive oil and season to taste. Arrange a nest of the vegetables with a roll of pasta in the middle.

Gently reheat the meat in a modest amount of lobster coral sauce – making sure not to over boil the meat. Arrange neatly on the pasta and vegetable nests.

Coat with the remaining sauce and serve immediately.

Bon appetit!

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